Coconut and sago puddings

Coconut and sago puddings

Pudim de tapioca

This is Brazil
Stuart Scott

Sagu (tapioca pearls) are a popular dessert ingredient, usually prepared with coconut and condensed milk.


Quantity Ingredient
400ml milk
60g butter
1/2 vanilla bean
195g sago pearls, (see glossary)
190ml coconut milk
100g shredded coconut
395g tinned condensed milk
4 eggs
220g sugar
brazil nuts, chopped, to garnish


  1. Combine the milk, butter and vanilla bean in a saucepan and bring to the boil.
  2. Combine the sago pearls, coconut milk and coconut in a heatproof bowl. Pour in the boiling milk mixture and stir until well combined. Cover the bowl with aluminium foil and set aside for 40 minutes.
  3. Preheat the oven to 170°C.
  4. Blend the condensed milk and eggs in a bowl, then stir into the sago mixture. Set aside.
  5. Combine the sugar and 250 ml water in a small saucepan. Simmer over a medium heat for 8–10 minutes, or until the caramel turns light brown. If it becomes too thick, add some more water.
  6. Pour the caramel mixture over the base of eight 200 ml ovenproof ramekins. Pour the sago mixture over the caramel.
  7. Put the ramekins in a large roasting tin and pour in enough boiling water to come halfway up the sides of the ramekins. Cover the tin with aluminium foil and bake for 35–40 minutes, or until the puddings are set. Set aside to cool.
  8. Chill the puddings in the refrigerator for 15 minutes. To serve, run a knife around the edge of each pudding, then invert it onto a serving plate and garnish with Brazil nuts.


  • You can also make one large pudding. Use a 1.5 litre ovenproof dish and increase the cooking time to 1 hour 10 minutes. You’ll find sago pearls in large supermarkets and Asian food stores.
This is Brazil
Fernanda de Paula
Shelley Hepworth
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